Healthy Tuscan Bean Salad
|Dried cannellini beans/Great northern white beans||8 Ounce|
|Celery rib||1 , halved|
|Rosemary branch/1 teaspoon dried rosemary||1 (Fresh)|
|Fresh sage leaves/1/4 teaspoon dried sage leaves||2|
|Olive oil||2 Tablespoon (Preferably Extra Virgin)|
1. Rinse beans and pick over to remove any grit. Place in a medium saucepan, add enough water to cover by at least 2 inches, and bring to a boil. Boil 5 minutes. Remove from heat, cover pan, and let beans soak 1 hour. Drain beans; rinse out pan.
2. Return beans to saucepan. Add onion, celery, rosemary, sage, and 6 cups water. Bring to a boil, reduce heat to low, and simmer beans for 1 hour, or until tender.
3. Add salt and cook 5 to 6 minutes. Drain beans. Remove and discard onion, celery, and rosemary stick. Season with pepper; stir in olive oil.